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Harvey Wiley was the father of the Pure Food and Drugs Act of 1906
While the rest of the world focused on the space race between Russia and the United States, Paul Lachance, PhD, an Air Force Aeromedical Laboratories biologist, worried about the safety of the food astronauts were eating during a mission.
Although industry figures indicate that the latest crisis, which involved a rare and deadly strain of E. coli, has resulted in sales losses comparable to the Chernobyl nuclear accident in 1986, only a handful of exhibitors and farmers at Berlin's International Green Week are willing to talk about the disaster openly. Nearly a year after the devastating outbreak, which killed more than 40 and sickened more than 4,000 people in Germany and other parts of Europe, it is business as usual.
Hans Kissle, a manufacturer of prepared foods, salads, and desserts, has been named the winner of the 11th annual Food Quality Award. This annual award, which recognizes companies for exceptional contributions to food safety and customer satisfaction with a positive impact on business results, will be presented April 18 at a special reception sponsored by DuPont Qualicon during the Food Safety Summit Expo and Conference at the Washington, D.C., Convention Center.
The proposed rules for fresh produce and preventive controls, which reportedly number in the hundreds of pages, have been held up under review by the White House Office of Management and Budget. They were expected during the first quarter of 2012 but, as of this issue of Food Quality, had not yet been released.
Departments: Deadly Air Crash Provides a Lesson to Food Industry
Through my consulting work with various companies, I’ve observed how the effectiveness and impartiality of quality and food safety personnel can be influenced by the organizational structure. A non-food-related news story highlights this.
The organic food industry is experiencing growing pains as it attempts to gain market share and assume a more prominent place among U.S. foodgrowers, processors, and consumers.
The use of HACCP systems to guarantee the production of safe food products for consumers has become very popular over the past few decades. The HACCP technique is a logical, straightforward control system based on the prevention of problems; in other words, the HACCP program uses common sense to manage food safety.
Within the next few days or the next few months—depending on whether or not industry challenges to implementation of the rule are successful—U.S. beef producers will be required to test their meats not only for the well-known pathogenic strain of E. coli known as 0157:H7, but also for six other strains of the bacteria known to cause illness in humans.
The most notable factors that will influence the health of the food industry in 2012 include food demand, outbreaks, recalls, regulation, and safety.